Featured Videos

We're proud to announce that Phelps Game Calls and the entire team has joined the MeatEater family. First thing to do? Come out with our very own line of turkey calls.

I'll show you how to render bear fat into a usable oil that can be used for cooking and many other uses.

This video shows to skin a raccoon for commercial fur harvest. Clay Newcomb displays how to use two green sticks to strip the tail off the bone, and also talks about using a tail stripper.

It can be a little daunting--going out to frozen, unknown waters and not knowing where to start. But finding new territories and gauging the best, most efficient spot to fish is part of the challenge. Ryan's tip: use topography to help you out.

Clay Newcomb compares five different types of rattling methods to see which one is the loudest. Loudness in rattling isn't the only thing that it's important, but before a buck can judge the authenticity of the sound he's got to hear it first.

MeatEater brings you a brand new set of "How-To's"--this time, sharing some tips on Ice Fishing. Join Sam Lungren as we start getting ready for Ice Fishing season. One of the most important elements of a good day on the ice? Sharp auger blades. Presented by Eskimo Fishing Gear https://geteskimo.com/

Part 2 of MeatEater's Season 9 is now available on Netflix! Make sure to tune in to follow Steve as he heads out on more adventures in Colorado, South Dakota, Alaska, and Montana.

In two minutes, learn how to debone a squirrel tail and make two different types of festive Christmas tree ornaments. They're sure to turn some heads this holiday season. Clay Newcomb takes you step by step how to utilize this underutilized critter.

Danielle walks Steve through the intricacies of cleaning a whitetail deer heart.

Spencer Neuharth tests to see if bleeding walleye yields a better filet than keeping the fish alive.

In this video, MeatEater's Director of Conservation Ryan Callaghan demonstrates how to find, and cut, a tomahawk steak on a whitetail deer. The tomahawk steak, or chop, is just another way to cut a combination of rib and loin meat. This is a simple technique that can be used to "fancy things up" when you want to impress your friends, family, and maybe even that special someone.

Ryan Callaghan walks you through the proper way to mount your rifle scope and bipod.

MeatEater's Janis Putelis walks you through the steps to sight in a rifle using the new Weatherby Vanguard MeatEater edition.

MeatEater's Ryan Callaghan shows you how to remove venison shanks using the Meatcrafter Knife

What's the longest shot with a rifle you comfortable taking? Janis Putelis talks about his longest shot, and at what distance he's most comfortable shooting. He talks wind, elevation, and other external factors you should account for. Janis answers your questions using his own knowledge and expertise, giving some helpful tips and insight along the way.

Danielle from Wild + Whole creates a tongue recipe rendition with chimichurri.